These wines are not only the pinnacle expression of our Capella site, but also a true reflection of our commitment to sustainable winemaking and organic practices. Our efforts are aimed to improve the quality of the wines and the experience of what’s in the glass, and we’ve been recognised for both.
We are proud of recently obtained its Organic Certification* and achieved ‘Certified Member’ status from Sustainable Winegrowing Australia – making of our vineyard the first and only in the Mornington Peninsula to carry both titles.
As we celebrate the 10th year anniversary of Capella Vineyard, we recognise our fortune as custodians of this site; and we understand the responsibility we have in ensuring that its terroir continues to speak through the wines we craft – honest wines with a supreme sense of place and we are humbled by their critical acclaim.
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VINTAGE
2021
GRAPE VARIETIES
100% Chardonnay
ORIGIN
Capella Vineyard, Mornington Peninsula, VIC Australia.
Near the shores of Western Port on the Mornington Peninsula is Capella Vineyard, a small ultra-premium site with 5.2 ha of Pinot Noir and 1.6 ha of Chardonnay planted on VSP trellis.
Soils are grey clay loam with good drainage. An efficient drip irrigation system flows through the estate, and in order to reduce water usage and increase soil health and biodiversity we make our own mulch and compost teas. Other practices like hormonal pest control, interrow crops, mechanical weed control and organic fertilisers are among the management techniques used to improve soil biodiversity and vitality and overall vineyard health. The site is NASAA Certified Organic (Nov ’22) and SWA accredited (Dec ‘22).
CRAFTING & AGEING
Select parcels of fruit –P58 and Mendoza clones –were wholebunchpressed to tank, racked with full solids into French oak barriques and puncheons (33% new). Fermented utilising predominantly indigenous yeast. Wine spent 11 months in mixture of Taransaudand MercureyFrench oak prior to bottling.
AROMA & PALATE
This wine has vibrant citrus and stone fruits with soft floral undertones. It has bright, mineral acidity with a soft chalky texture beautifully balance subtle oak.
SERVING & FOOD PAIRING
Pair with vegetarian risotto, pan-fried white fish, prawns, lobster, vegetable terrine, and rich creamy cheeses.
Serving temperature:
10 -12ºC / 50 –54F
Cellar potential: 2032
ANALYSIS
Alcohol: 12.2% v/v
Acidity: 7.4 g/l
pH: 3.2